This Vegan Mango Coleslaw is a colorful and light take on regular coleslaw. A tropical sweetness comes from the fresh mango, which goes well with the crunchy cabbage and carrot. The creamy vegan dressing ties everything together.

Ingredients: 1 ripe mango, peeled and diced. 1/2 small red cabbage, thinly sliced. 1 large carrot, grated. 1/2 red onion, thinly sliced. 1/4 cup chopped fresh cilantro. 1/4 cup vegan mayonnaise. 2 tablespoons apple cider vinegar. 1 tablespoon maple syrup. Salt and pepper to taste.

Instructions: Cut up the mango into chunks, then slice the cabbage, grate the carrot, cut up the red onion, and chop the cilantro. Vegan mayonnaise, apple cider vinegar, maple syrup, salt, and pepper should all be mixed together in a separate small bowl. This is how the dressing is made. Add the dressing to the mango and vegetable mix and toss it around until everything is well covered. Put the dish in the fridge for at least 30 minutes with the lid on to let the flavors mix. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

These Chipotle Fish Tacos with Cilantro Peach Salsa are a burst of flavor with smoky chipotle-marinated fish, crisp cabbage, and a sweet and tangy peach salsa. Perfect for a quick and delicious weeknight dinner.

Ingredients: 1 lb white fish fillets such as cod or tilapia. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 chipotle pepper in adobo sauce, minced. 1 teaspoon ground cumin. 1 teaspoon smoked paprika. Salt and pepper to taste. 8 small corn tortillas. 1 cup shredded cabbage. 1/2 cup crumbled queso fresco. Cilantro leaves for garnish.

Instructions: In a bowl, combine olive oil, minced garlic, minced chipotle pepper, ground cumin, smoked paprika, salt, and pepper to create a marinade. Coat the fish fillets with the marinade and let them marinate for 15-20 minutes. While the fish is marinating, prepare the Cilantro Peach Salsa. Heat a grill or skillet over medium-high heat and grill the fish fillets for 3-4 minutes per side or until they are cooked through and have grill marks. Warm the corn tortillas on the grill or in a dry skillet for about 30 seconds per side. To assemble the tacos, place a portion of grilled fish on each tortilla, top with shredded cabbage, Cilantro Peach Salsa, and crumbled queso fresco. Garnish with fresh cilantro leaves. Serve immediately and enjoy!

Prep Time: 20 minutes

Cook Time: 8 minutes

A quick and flavorful vegan udon noodle dish featuring smoky tofu and crunchy cabbage, tossed in a savory soy-based sauce.

Ingredients: 200g udon noodles. 200g smoked tofu, sliced. 2 cups shredded cabbage. 2 tbsp soy sauce. 1 tbsp sesame oil. 1 tbsp rice vinegar. 1 tsp sriracha optional. 1 tbsp sesame seeds, for garnish. 2 green onions, sliced, for garnish.

Instructions: Follow the directions on the package to cook the udon noodles. After draining, set aside. Sesame oil should be heated over medium heat in a big pan. Add the smoked tofu slices and cook for about 5 minutes, or until lightly browned on both sides. Stir-fry the shredded cabbage in the pan for an additional three to four minutes, or until it begins to soften. Combine the rice vinegar, sriracha if using, and soy sauce in a small bowl. Cover the tofu and cabbage mixture with the sauce. Mix thoroughly to blend. When the udon noodles are cooked, add them to the pan and toss until the sauce coats everything evenly. Simmer for a further two to three minutes to let the flavors combine. Serve hot, with sliced green onions and sesame seeds as garnish.

Prep Time: 10 minutes

Cook Time: 15 minutes

A delicious and healthy stir-fry recipe featuring tender chicken, colorful bell peppers, and crunchy cabbage, all tossed in a savory sauce.

Ingredients: 2 boneless, skinless chicken breasts, thinly sliced. 2 cups shredded cabbage. 1 red bell pepper, thinly sliced. 1 yellow bell pepper, thinly sliced. 1/2 onion, thinly sliced. 3 cloves garlic, minced. 1 tablespoon ginger, minced. 2 tablespoons soy sauce. 1 tablespoon oyster sauce. 1 teaspoon sesame oil. 2 tablespoons vegetable oil. Salt and pepper to taste.

Instructions: Combine the oyster sauce, sesame oil, and soy sauce in a small bowl. Put aside. In a large skillet or wok, heat the vegetable oil over high heat. Stir-fry the chicken slices for two to three minutes, or until they are cooked through. Take out and place aside from the skillet. If necessary, add a little extra oil to the same skillet. Stir-fry the ginger and garlic until fragrant, about 30 seconds. Add sliced onion and cook for another 1-2 minutes until slightly softened. To the skillet, add the bell pepper slices and the shreds of cabbage. Stir-fry the vegetables for 34 minutes, or until they are crisp-tender. Place the cooked chicken back into the skillet and cover the contents with the sauce. To ensure everything is thoroughly heated and coated in sauce, stir-fry for a further one to two minutes. To taste, add salt and pepper for seasoning. Enjoy your stir-fried chicken and cabbage while it's hot!

Prep Time: 15 minutes

Cook Time: 15 minutes

Cranberry-Almond Coleslaw is a delightful and colorful salad that combines the crunch of cabbage and carrots with the sweetness of dried cranberries and the nutty flavor of sliced almonds. The creamy dressing with a hint of honey and Dijon mustard ties it all together for a perfect balance of flavors.

Ingredients: 1/2 head of green cabbage, thinly sliced. 1/2 head of red cabbage, thinly sliced. 1 cup of shredded carrots. 1/2 cup of dried cranberries. 1/2 cup of sliced almonds. 1/2 cup of mayonnaise. 2 tablespoons of apple cider vinegar. 2 tablespoons of honey. 1 teaspoon of Dijon mustard. Salt and pepper to taste.

Instructions: Green and red cabbage, shredded carrots, dried cranberries, and sliced almonds should all be put in a large bowl together. Put the mayonnaise, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a different small bowl. Use a whisk to mix the ingredients well. Add the dressing to the cabbage mix and toss it around so that everything is covered. Cover the coleslaw and refrigerate for at least 30 minutes to allow the flavors to meld. Enjoy your tasty Cranberry-Almond Coleslaw after you serve it cold.